2

Vegan au gratin with potatoes and broccoli

salty vegeterian
INGREDIENTS
PRODUCT
rofima-amygdalou-choris-zachari-packshot-gallery-0
Almond drink no sugar
Almond drink no sugar
karpos-classic-packshot-gallery-0
Classic
Classic
METHOD
  1. Cut the potatoes into thin slices of about 3 to 4 millimeters
  2. In a pot of water that has reached the boiling point, put the potatoes, the broccoli florets and let the florets boil for 2 minutes while the potatoes are boiled until they are lightly pierced with a fork but without breaking
  3. Drain, salt and set aside
  4. Pour the olive oil and the chopped onion and sauté them for 1-2 minutes
  5. Add 700 gr. KARPOS Almond Sugar Free Drink in the pot
  6. Dissolve the corn flour in the remaining 300 ml and pour it into the pot before it boils
  7. Stir continuously over the heat until it thickens.
  8. Remove from heat, add salt, pepper, nutmeg and mix
  9. In a 25×20 cm Pyrex dish, add the sauce and place the potatoes upright
  10. Add the broccoli, salt, pepper and a little olive oil
  11. Pour over Grated Classic and bake in a preheated oven at 180°C for 35-40 minutes until golden.

 

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